the best haddock chowder ever

Finding and preparing the best haddock chowder is like searching for the "Holy Grail" to this Mainer. Here is the best recipe that I have ever found!!

What makes this chowder special is that after simmering the potatoes and onions and then adding the hot, thickened cream, you lay the full, uncut fillets on top and then remove the chowder pot from the heat to let it stand. This curing process allows the haddock to cook and keeps the potatoes from over-cooking, (anathema to true chowder-lovers.)

Note: Tip from a fisherman friend of mine - Use 'frozen at sea', FAS, haddock because this is the freshest, believe it or not.

my notes

Menus & Tags

Tags:

Recent Review

Can you believe no one has reviewed this recipe yet? Insightful and well-informed reviews by our members are part of what makes Epicurious the best food site on the planet. Sign in to be the first to review this recipe, and make your opinion heard.